Low-Calorie Butter Production

Subject Areas : Journal of Food Safety and Processing

Mandana Zormand ¹ , Rezvan Pourahmad ²

1 - PhD Student, Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Iran
2 - Professor, Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Iran

Received: 2021-07-23 Accepted : 2021-10-04 Published : 2022-02-20

Keywords: Low-calorie, Butter, Emulsifier, stabilizer, fat substitute,

Abstract :

Production of low-calorie foods has gained significant attention from researchers and manufacturers in recent years. Individuals with heart diseases are specifically interested in consuming low-fat products. A product is considered low-calorie if its calorie content has been reduced by 25% compared to the original product. In the production of low-calorie products, attention to the compounds affecting the product's calorie content and the identification of suitable substitute ingredients holds special importance. Compounds that notably impact consumer acceptance include fats and sweeteners. Substituting fats and carbohydrates as two calorie-contributing compounds in food materials has been highlighted. The level of fat in low-calorie butter can be reduced by using protein compounds such as sodium caseinates and whole soy flour, while still maintaining desirable sensory properties in the product. The protein compounds in the formulation of low-calorie butter soften the product's structure due to interactions with water. Reducing fat content in the formulation of low-calorie butter requires an increase in water content, which is stabilized using stabilizers for water retention. Additionally, emulsifiers are added to the oil phase to facilitate the formation and maintenance of water-in-oil emulsions.